Name: Maialino's Olive Oil Cake
Prep time: 15 min
Cook time: 1 h
Yield: Makes a 9-inch round cake
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 1 3/4 cups (350g) sugar; 1 1/2 teaspoons kosher salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/3 cups (285g) extra-virgin olive oil; 1 1/4 cups (305g) whole milk; 3 large eggs; 1 1/2 tablespoons grated orange zest; 1/4 cup (60g) fresh orange juice; 1/4 cup (55g) Grand Marnier

Photo by James Ransom

Test Kitchen-Approved

Author Notes

Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy—there aren't even egg whites to whip and fold, or butter to cream—but it isn't always. This one, however, is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City, where they also serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream. The recipe is pictured here with Michelle Polzine's Slow-Roasted Strawberries from Genius Desserts by Kristen Miglore (Ten Speed Press, September 2018). —Genius Recipes

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Maialino's Olive Oil Cake

Prep time 15 minutes
Cook time 1 hour
Makes a 9-inch round cake

Ingredients

2 cups (250g) all-purpose flour
1 ³/₄ cups (350g) sugar
1 ¹/₂ teaspoons kosher salt
¹/₂ teaspoon baking soda
¹/₂ teaspoon baking powder
1 ¹/₃ cups (285g) extra-virgin olive oil
1 ¹/₄ cups (305g) whole milk
3 large eggs
1 ¹/₂ tablespoons grated orange zest
¹/₄ cup (60g) fresh orange juice
¹/₄ cup (55g) Grand Marnier

In This Recipe

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Directions

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

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Kimberly DeVine
Monroe Andrews
Jeanne
Manhattan Tart
Ikue Tashima

Review

Popular on Food52

447 Reviews

Kimberly D. January 5, 2020

This cake is amazing! I didn’t have any Grand Marnier so I used brandy instead. Also, I used 3/4 cup of orange juice and about 2 tablespoons of orange zest. I really want to taste the orange. I don’t have a 9 inch cake pan so I used a Bundt cake pan. I am so glad I did, this is a lot of liquid. I baked it for 1 hour, it came out perfectly!!!!

Therese November 30, 2019

I couldn’t wait to try this cake and baked it for a pre-Thanksgiving get together. It wasn’t a big hit. Only 1 person raved the rest of us were not impressed. It was dense and oily, though fully baked. Just not a nice crumb. I tossed out the rest. I’ll try another recipe for olive oil cake.

Linda E. November 20, 2019

After first having olive oil cake while on holiday in London, I knew that I wanted to try baking on myself. I followed the recipe as presented with only one change. As we didn’t have any Gran Mariner, I did a quick search and substituted an equal amount of Triple Sec. I baked the cake in a 10” spring-form pan and it took just a bit over an hour. The crust is nice and crunchy and the inside perfect; no issue with the cake seeming to be oily. I served it with a light sprinkle of confectioners sugar - delicious! Next time, I will add some finely chopped pistachios as this how it was served in London.

Monroe A. November 3, 2019

Loved this cake! It bakes MUCH quicker if you separate it into two pans. About 15 minutes less time. So so good

cmtyree October 2, 2019

I love the idea of this cake but I can't have gluten. Has anyone tried it with alternatives like almond flour?

maryO October 2, 2019

cmturee -I've made this cake both traditionally and gluten free, always delicious. For gluten free I replaced flour with 1 1/2 cups King Arthur gluten free flour, 1 cup almond flour. Use only 3/4 c of olive oil mixed first with eggs. I usually frost with a marscapone frosting.

HeyItsMom October 19, 2019

I replaced flour with King Arthur Measure for Measure GF flour and the cake was just as delicious and had the same texture as previous non-GF cakes using this recipe. Haven't tried adding almond flour to the recipe, but my gluten-sensitive daughter is happy with the results so I'm happy, too.

Stacie N. September 15, 2019

I have abused this recipe in every way possible - adding things, subtracting things, switching flavors, almost-sort of measuring the ingredients... it comes out great no matter what I do to it.

Jeanne August 25, 2019

3-6 hours of baking the strawberries is the most luxurious part of the recipe. However, it’s a terrible misuse of energy. Not exactly an eco-friendly means to an end. Sorry.

Travis A. January 28, 2020

Reread the recipie. Baking time is only around an hour, shorter if you use two pans. fYI

Kitty February 3, 2020

I'm sorry, Travis A., but you are mistaken. The cooking time for the STRAWBERRIES is indeed 3 to 6 hours.

carolbaltimore13 August 4, 2019

I made this yesterday for the second time. The first time I baked this wonderful cake was last year. When I made it yesterday, I left out the milk (a total accident). The cake came out great and baked for exactly one hour: nice crunchy top and very moist. I served this with fresh peaches and vanilla gelato. Best dessert ever!! I will do this again and leave out the milk for my lactose intolerant friends!

Sabina July 21, 2019

Went slightly off road on this. . . trying to go gluten-free and vegan: used almond flour and omitted the eggs. I doubled the baking powder and soda and added a touch of white wine vinegar and was rather pleased with the results. Added a touch of apple sauce as a binder. The cake was a great texture with no apple taste which is what I wanted. I also substituted lemon juice and grated lemon peel for the orange juice and peel. Replaced the Grand Marnier with limoncello. Topped the cake with warmed Merello cherry jam. It was delicious-- rich, not too sweet, slightly creamy in the middle, crunchy on the edges. Looking forward to lots of off-roading with this recipe.

cmtyree October 2, 2019

Exactly what I was looking for a gluten free version. I'll be trying this for the holidays!

Manhattan T. June 10, 2019

Used a springform pan, added full amount of flour (weighed) then thought about it and added about 1.5 Tbs. Bob's Red Mill coarse cornmeal. We used all buttermilk, full amount of sugar and oil and did lemon juice with Gran Marnier. It baked for about 7 min. longer than called for, but my oven does run cool. Next time I might try convection at 325* for 45-50 min. It was absolutely delicious; moist, flavorful, pretty, easy... Will definitely make this again -- and next time will remember the zest!

lynda L. May 27, 2019

Wondering if anyone has tried using King Arthur flour?

ellemmbee May 29, 2019

Yes. I use it most often. It’s great. Gold Medal bleached is also good for cookies per Rose Levy Berenbaum.

Marsha S. December 7, 2019

Yes! I typically buy King Arthur all purpose flour and it comes out fine!!!!!

Mkilfoyle May 25, 2019

I just took this out of the oven.. I am sure it will be delicious. However I would say it took about 15 minutes longer than the recipe said. I think next time I will bake it in a springform pan. I am using a 10" x 2" at the moment and it came out mounded in the middle with a big crack. I get that it's a muffin cake but I would like a better presentation.

Travis A. January 28, 2020

Moisture of your atmosphere makes a difference in bake times as well.

stephanie C. May 2, 2019

I have made this cake too many times to count. It is a real crowd pleaser! I always get rave reviews. I like to make a mixed berry compote to serve it with. If I have any left over, like to heat a piece up on a cast iron pan and crisp up the sides and eat for breakfast. So. Good!

Summer +. March 21, 2019

I have made this cake about 6 times, because my family keeps requesting it for everything from apres family dinner to birthday cake. It's a huge hit around here and I'm always happy to make it because it's SO easy and really doesn't take very long. The last time I made it was the first time I experienced an overly moist center like others have posted below. I think it's really dependent on your flour, how old it is and how you measure it.. I'll be making it again tonight!

Ikue T. February 21, 2019

Based on the reviews and the fact this being an olive oil cake, (I usually love olive oil cakes!) I was excited to make this cake. However, it was disappointing. I don't like the squishy texture of the interior. It is almost too moist. I also couldn't really taste grand marnier. Sadly I think I will stick to my other olive oil cake recipe.

Leslie V. February 22, 2019

INTERESTED IN YOUR RECIPE. COULD YOU MESSAGE OR EMAIL TO SHARE ?

Therese November 30, 2019

I agree.

Marques February 20, 2019

Wonderful crumb and great flavor, for such a simple recipe. I found the center to be a bit sodden, so recommend slightly less oil or to let it bake longer.

joanna February 17, 2019

I just made this cake last night with fabulous results. Everyone loved it. I was concerned about the amount of sugar (350 g is a lot for me!) So I dialed it back to 175 g and it was perfectly sweet for me and my friends. Also, I reduced the olive oil to just one cup. It worked perfect. I used an orange flavored Armagnac for the liqueur (that's what I had). Love the crunchy exterior of this cake! I served it with whipped creme fraiche sweetened very lightly with maple syrup and pure vanilla. Served with orange, blood orange and grapefruit supremed (cut into segments). I mixed the wet ingredients with a whisk very thoroughly and had no issues with separation.

Iman B. February 7, 2019

really really good recipe! switched orange zest and juice and for lemon! also did not add the grand marnier.

liz O. February 5, 2019

Does any old extra virgin work or do you recommend one?

Cook February 5, 2019

Suggest picking one you like the taste of... they all taste somewhat different.
Some are more "olivey" others are lighter and fruitier tasting. I think that's why they recommend the extra-virgin. I've done some taste testing in the past, and found that (unfortunately) the notice of farm sourcing on the bottle can cost extra money - but sometimes leads to the best flavors.

Also - if you like it in a salad dressing, you'll likely enjoy it in this cake. :)

liz O. February 5, 2019

Thanks!

Victoria A. February 5, 2019

I make this cake allll the time! I love it especially for breakfast. I replace half of the flour with cornmeal- gives it a nice crunch. Mine has never been "greasy", but it is an olive oil cake, so it's meant to be extra moist. Whenever I bring them out of the oven I tip them out onto a cooling rack for a while and then flip them back over the other way, so maybe that helps with oil pooling in the bottom. Don't skip the orange juice and zest. I also use Triple Sec instead of GM because it's way cheaper. This one of my favorite go-to's from Food52. Everytime I make it for other people it gets rave reviews.

Author Notes

Ingredients

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Recipe by: Genius Recipes

Popular on Food52

447 Reviews